o 350 degrees.
Unroll bread dough.
Spead softened butter
br>For herb and cheese quick bread, heat olive oil in a
Preheat oven to 350\u00b0.
In large bowl, cream sugar, butter and eggs.
In another bowl, break up cinnamon rolls.
Mix cream (milk), vanilla and raisins with egg mixture.
Pour this in bread (cinnamon rolls) and let set about 10 minutes.
Mix thoroughly after. Lightly butter 9 x 13 x 2-inch pan or equivalent size and pour bread mixture into pan.
Smooth top.
Bake in 350\u00b0 oven until set. It need not be firm; bake about 40 to 45 minutes.
Serve warm with Lemon or Rum Sauce.
Preheat oven to 325\u00b0F.
Gather the ingredients for the Quick Bread Base and one of the variations.
Coat 4 small loaf pans with vegetable cooking spray.
Combine dry ingredients; blend well and set aside.
Combine wet ingredients; blend well.
Mix together wet and dry ingredients.
Do not over mix.
Distribute batter among the 4 pans, and bake for 30 to 40 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Arrange 8 cinnamon rolls on a baking sheet; gently press the middle of each roll with the back of a spoon creating an indentation. Spoon apple pie filling into each indentation. Place a second roll atop each filled cinnamon roll, sealing edges together. Repeat with remaining rolls and filling.
Bake in the preheated oven until rolls are browned, 10 to 12 minutes. Swirl icing over warm rolls.
Prepare cinnamon rolls.
Then heat butter in an iron spider. Add sugar and water.
Let cook 1 minute in spider.
Sprinkle with sliced almonds.
Then cool, cut the roll into equal parts, about 1-inch thick.
Place close together, cut side down, in spider. Let rise until light and bake 20 minutes in moderate oven at 350\u00b0, until golden brown.
Invert the spider, remove rolls.
iquid.
Set aside for bread batter.
Heat oven to
4 cups for 1/2 recipe) . Stir until just mixed, cover
Place dough ingredients in bread machine in order given.
Prepare your Basic Cardamom Bread Dough using the first 7
Place cinnamon rolls in refrigerator overnight to thaw. Reserve frosting for another use and cut rolls into quarters. Dip each roll piece into butter and roll in sugar. Place in a sprayed bundt pan. Sprinkle with pecans. Drizzle caramel topping over rolls. Cover with plastic wrap and let rise until double in size*. Remove wrap and bake at 350\u00b0F 35-40 minutes. Cool 1 minute and invert onto serving platter.
*If using Rhodes AnytimeTM Cinnamon Rolls, they do not need to rise. Bake at 350\u00b0F 25-30 minutes.
Spread pie filling into a greased 8-inch square baking dish.
Set aside icing from cinnamon rolls.
Arrange rolls around edge of baking dish.
Bake at 400\u00b0 for 15 minutes.
Cover and bake 10 minutes longer or until golden brown.
Spread icing over rolls.
Serve warm.
(Recipe courtesy: Taste of Home's Quick Cooking Magazine).
f batter when removed, your bread/muffin is baked.
Preheat
Combine berries, sugar, tapioca, water and vanilla in CROCK-POT slow cooker; top with cinnamon rolls.
Cover; cook on LOW 4 to 5 hours.
Serve warm, drizzled with icing.
Note: This recipe was designed to work best in a 5-quart CROCK-POT slow cooker. Double the ingredients for larger CROCK-POT slow cookers, but always place cinnamon rolls in a single layer.
Same recipe as Cinnamon Rolls except only roll dough to 1/2-inch thick and add raisins along with cinnamon.
Roll dough and place seam side down into loaf pan; be sure to tuck the ends down under and bake at 350\u00b0 until loaf sounds hollow.
I use day old cinnamon rolls.
Use a 17-inch
nd to the other. Avoid quick back and forth movements with
he order listed, to a bread machine baking pan. Insert pan
For the rolls, dissolve the yeast
Preheat oven to 400\u00b0.
When preparing quick bread according to loaf instructions, substitute applesauce for oil required. Substitute 1/4 cup egg substitute for the egg in recipe.
Bake in greased loaf pan for 45 minutes.